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Slow Cooker Pulled Pork with Baked Sweet Potatoes
with red cabbage and carrot slaw

Active: 30 min Total: 7 hr 30 min

This pulled pork has been a member favorite since we first featured it in May 2015. With many kids returning to school this month, we figured this is a great time to bring this easy slow cooker recipe back.
Smarts: Pulled pork freezes well, so don't hesitate to double up on this and freeze extra for future meals.

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Ingredients

Servings:
4
Metric
Slow Cooker Pulled Pork with Baked Sweet Potatoes:
  • Pork loin, boneless (enough for 2 nights) - 2 lbs
  • Stock, any type - 1/2 cup
  • Tomato paste - 1/3 cup
  • Vinegar, apple cider - 2 Tbsp
  • Garlic powder - 3 tsp
  • Chili powder - 2 tsp
  • Salt - 2 tsp
  • Black pepper - 1 tsp
  • Sweet potatoes, medium - 2, halved and scored
Red Cabbage and Carrot Slaw:
  • Vinegar, apple cider - 2 Tbsp
  • Honey - 3 Tbsp
  • Red pepper flakes (opt) - 1/4 tsp
  • Water - 1/4 cup
  • Cabbage, red - 12 oz, sliced
  • Carrots - 10 oz, grated (look for pre-grated to save time)
  • Green onions - 2 stalks, green parts only, chopped

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Slow cook pork - Place pork in the bowl of a slow cooker. Pour stock over top and season with some salt and pepper. Cook pork on low for 7 to 8 hours (or high for 4 to 5 hours). (Can be done up to 5 days ahead)
  2. Make dressing for slaw - In a saucepan, combine vinegar (portion for the slaw), honey, red pepper flakes and water. Bring to a boil and continue boiling until reduced by half. (Can be done up to 5 days ahead)
  3. Cabbage (slice with a knife or food processor) / Carrots / Green onions - Prep as directed. (Can be done up to 4 days ahead)
  4. Dress slaw - Toss cabbage, carrots and green onions with dressing. Cover and refrigerate for at least 30 minutes.

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Make

  1. When pork is finished cooking, transfer to a cutting board and use a fork and knife to shred meat. Return pork to the slow cooker and let it soak in the cooking liquid. Whisk together tomato paste, vinegar (portion for the pork), garlic powder, chili powder, salt and black pepper. Pour over shredded pork. Keep slow-cooker on warm for another 20 to 30 minutes to let the new flavors soak into the meat.
  2. Slice sweet potatoes in half, score and place into a microwave-safe container. Cover with a damp paper towel and microwave for 5 to 7 minutes, until sweet potatoes are tender. Use this video as a guide, but don’t scoop out the flesh.
  3. Give slaw a stir and season with some salt.
  4. Enjoy pork (reserve half for Wednesday) over baked sweet potatoes with slaw on top. You’ll have more slaw than is needed for sandwiches, so have some on the side too.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (83)
Gluten-free (3)
Paleo (13)
Vegetarian (15)

29 reviews

We liked this dish, although my husband skipped the cabbage slaw since he hates red cabbage. His loss since it provided a nice (and much needed) crunch!

By: Victoria
Posted: Dec 17, 2019
Diet: Original
0 Helpful

I made pulled chicken rather than pork for something different. I will definitely make this again. The paleo sauce was really good. The whole family ate it (13, 4, & 3).

By: Kimberly
Posted: Aug 11, 2019
Diet: Paleo
0 Helpful

Easy and delicious. Used another similar slaw that I had left over. Will make left-overs into tacos for lunch and froze the extras.

By: Christine
Posted: Aug 01, 2019
Diet: Gluten-free
0 Helpful

Excellent recipe!

By: Tamiko
Posted: Feb 22, 2018
Diet: Original
0 Helpful

One of the best recipes!!

By: Emilie
Posted: Sep 12, 2017
Diet: Original
0 Helpful

For us I would say less sweetner, more chile!!

By: Kristen
Posted: Aug 29, 2017
Diet: Original
0 Helpful